Croissants
> INFORMATION SHEET
DEFINITION
Crescent-shaped roll made from yeasted dough layered to make flaky puff pastry. May be flavoured with almond paste, chocolate or
cheese. Should be light and flaky in texture and melt in the mouth.
HISTORY
Croissants are thought to have originated in Austria. In 1683 when the Turks were secretly digging tunnels under Vienna to make a
surprise attack on the city they were heard by bakers working early in the morning. The bakers who raised the alarm and saved Vienna
from being defeated by the Turks then baked a special commemorative roll in the shape of the crescent, as seen on the Turkish flag.
Marie Antoinette introduced the roll to France where it became known as the croissant, the French word for crescent.
INGREDIENTS
INGREDIENT
FUNCTION & SPECIFICATIONS (*Based on flour content.)
Flour
Strong with protein content of 11.5–13%. The extensibility of the protein is important during folding and rolling of
pastry. Needs to have good gas retention properties to help trap carbon dioxide produced by the yeast. To slow
down the yeast it is recommended that flour is chilled in a freezer or fridge for 24 hours before use.
Butter
Within the dough: 4–5%* to lubricate gluten strands during mixing and assist with lamination process.
Roll in butter: To add flavour and tenderness to the finished product. Added into dough by English or French
method for puff pastry to achieve hundreds of layers of dough, fat, dough, fat...to produce a flaky croissant. Ideal
butter temperature is 14–15ºC.
Sugar
For crust colour, sweetness and to make the finished product tender.
Salt
For flavour, to control fermentation and strengthen the gluten strands.
Yeast
For flavour and aeration. Amounts vary depending on the amount of sugar, fats and eggs used in the dough. As
more of these ingredients are added, more yeast is required. If the croissants are to be frozen then the yeast
amount should be doubled.
Water
Added to hydrate the flour proteins and combine all ingredients. Water should be chilled for 24 hours before use
to slow down fermentation of yeast.
Milk powder
For crust bloom, flavour, crumb texture and to produce a flaky texture.
Optional ingredients include eggs, which can add richness and strength to dough, and improvers/dough conditioners, which can assist
in the final volume.
PROCESSING
Two sets of skills are needed for manufacture: bread (yeast raised) and puff pastry making. Yeast requires care hence the need for
chilling the dough (pastry) between each fold/turn to prevent the yeast from working too fast and losing effectiveness during proofing
and baking stages.
PROCESSING
PROCESS
DETAILS
Mixing
The aim is to achieve proper blending and hydration of the ingredients. Some gluten development is desirable to
make dough handling easier at the early stages of laminating.
Dough temperature
Ideal temperature is 19 + 2ºC as the dough ingredients will readily hydrate and roll-in fat will remain firm.
Laminating
The flakiness of croissants depends on the formation of many thin films of gluten protein which trap water
vapour and carbon dioxide from fermentation. Laminating separates these films with fat. The process consists
of a series of sheetings, where the dough is reduced to 1/3 or 1/4 of its thickness before being folded into
3 or 4 layers. Most croissants are made from three folds after the fat has been incorporated
which gives 54 fat layers, although by changing one three-fold to a book-fold the number of fat layers is
increased to 72. Number and type of folds is determined by whether a soft or firm roll-in fat is used.
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Croissants
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Resting &
retarding dough
Whether the dough is rested is dependent on the baker’s opinion on the desired final product qualities and
whether the process is automated or hands on. Most important is the use of good quality yeast.
Dough makeup
Laminated dough should be subjected to as little compression during sheeting and makeup as possible. The
dough should be stretched rather than squeezed between reduction rollers. The cutting edge should be sharp.
Final thickness of dough sheet before makeup is determined by size of the finished product – the smaller the
roll then the thinner the sheet. Dough is cut into triangles of desired size which are then rolled starting from the
base usually with three-and-a-half to four full turns, with ends of roll bent inwards to form a crescent. The final
shape has slight differences in different regions of France.
Egg wash
Is recommended for bakers who proof their croissants for a long time in an open warm room.
Proofing
The most important step to produce quality croissants. This stage must be closely monitored. The proof
temperature must not exceed melting point of roll in fat and ambient relative humidity must be in the range
of 75–85%. It is generally agreed that croissants need to expand to two-and-a-half times their original volume
and, depending on temperature, this may take 1–3 hours. Under proofing causes collapse of internal crumb
structure.
Baking
Depending on type of oven and size of croissants the baking time can vary from 10–20 minutes and oven
temperature from 165–205ºC.
Packaging
Croissants must be packed in grease-proof film or a poly coated box. Due to their high fat content and tendency
of fat to absorb odours, they need to be kept away from all strong smells. Packaging should offer little head
space to avoid drying out or freeze burn.
TROUBLE SHOOTING
PROBLEM
PROBABLE CAUSE
REMEDY
Butter breaks
through dough
Butter too cold
Dough too soft
Harsh sheeting reduction
Condition butter to 14–16ºC before use.
Reduce water in dough so same consistency as butter at 14–16ºC.
Use gradual and even sheeting reduction
Butter oozes out
from dough
Butter too warm
Dough too warm
Dough too tight
Condition butter to 14–16ºC before use.
Chill dough.
Increase water in dough.
Butter melts
during proof
Proofer too warm
Insufficiently laminated
Reduce power temperature to 30–32ºC.
Laminate with minimum of three book folds.
Baked pastries
are misshapen
Irregular laminating
Butter too hard
Oven too hot
Rolled out too thinly or quickly
Use butter sheets.
Condition butter to 14–16ºC before use.
Bake croissants at 230ºC.
Use gradual and even sheeting reduction.
Baked pastries
show fatty patches
inside
Insufficiently laminated
Excess roll-in butter
Laminate with minimum of three book folds.
Reduce roll-in butter (max 75% flour weight).
Pastry sticks to
sheeting rollers
Insufficient dusting
Room too warm
Use more flour for dusting during sheeting.
Work in cooler room or at cooler time of day
Pastry topples
during baking
Too few folds
Dough pieces too thick
Increase number of folds.
Roll slightly thinner.
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Tough end product
Too little layering butter
Too little dough butter
Baking temperature too low
Increase butter (max 75% flour weight).
Increase dough butter.
Bake croissants at 230ºC.
REFERENCES
April 1985. Beat the French at their own game: Croissants. Bakers Review.
Brettschneider D 2000. Croissants. The NZ Bakers Journal. Autumn Issue – April/May.
Doerry WT, Meloan E 1986. Croissant technology. AIB Research Department Technical Bulletin. Volume VIII, Issue 10.
New Zealand Dairy Board 2000. A guide to solving faults that can occur during the production of Danish Pastries and Croissants. New
Zealand Dairy Board.
Flour Milling and Baking Research Association 1993. Danish Pastries and croissants. Report No. 153, August 1993.
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